7 Medieval Sourdough Methods That Modern Baking Erased

Comments · 403

• 19

  @1961Lara · 8 months ago

  I keep my starter in the refrigerator and pull it out, warm it up, and feed it when I want to bake.  I have had my starter for nearly 30 years.

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• NA

  @nanasstories-u7c · 8 months ago

  This made me realize how much modern sourdough culture adds stress that medieval bakers simply engineered away. Mass, time, minerals, and diversity did the work for them, not schedules or constant attention

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• MU

  @Musipict · 8 months ago (edited)

  My grandma used to cover a small piece of the fermented dough with flower and wrap it with a towel. That dries it out, and keeps it inactive. Indefinitely. And when you need to use it, you put it in warm water and once it is soft, you knead it in the dough, and once that's done fermenting you save a small piece for next time, whenever that next time might be.

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• RO

  @robertdaley1194 · 8 months ago

  I knew a 90yo Cistercian monk who baked Barm Brac an amazing fruit loaf ,and other breads (barley ,oat ) etc Rest in Peace Father Benedict ✝️⚜️🕊️❤️

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• IT

  @itinerantbabbs1284 · 7 months ago

  My starter came from a cafe in Anchorage Alaska 1965 and was claimed to be alive ever since the Alaska gold rush.  It has been handed down to three generations.  I use it weekly to make pancakes and biscuits and sometimes bread.

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• NH

  @nhtom8 · 7 months ago

  My father used to tell me that bread is a formula, not a recipe.

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• JA

  @jammer6524 · 8 months ago

  The wheat we grow today is not the same as the wheat from medieval times. The heirloom grains were far more robust.

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• ST

  @stuffnthangs5545 · 8 months ago (edited)

  I add potassium chloride (No Salt salt substitute) and calcium carbonate (ground up eggshells, sterilized and baked) to my sourdough instead of wood ash or the potassium carbonate stuff you suggest...<br><br>I originally did that to increase the nutritional value of the bread but found that it made fermentation far better... a happy unintended effect that made Ser Sauer of Dogh (my sourdough starter&apos;s name, lol) happier and more tasty.

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• DU

  @duanemoran2868 · 5 months ago

  I make a Ruben sandwich with pumpernickel bread. Sauerkraut, thousand island dressing, pastrami.

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• FE

  @feywynlechat1972 · 7 months ago

  Gods bless you!!! This is the very info I needed, before I start my own sourdough. My Grandma made the best pizza ever, and it&apos;s because she used sourdough for the crust. I remember watching her when I was a little kid, but over the years I have forgotten so much of what I saw. I do remember watching her take a plastic wrapped hunk of dough from the fridge each day, pull off a portion, and add that to the fresh dough she just made. Books I recently bought showing these little jars of starter confused me, because my Grandma never used those, she had the chunk of dough in the fridge. So, thank you so very much for this video.

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• GY

  @GyllenkroksAve · 8 months ago

  What I am going to try first is to make the dough the night before, let it rise slowly in the fridge, knead it in the morning , bake it in the afternoon = fresh delicious bread for afternoon/evening tea 😉

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• BA

  @barbaraconnolly9000 · 7 months ago

  Had my starter 6 years, stopped following rules couple of years back. &nbsp;I don’t even bake every month. &nbsp;I just bung flour and bottled water, tap water has too many chemicals, into my starter, let it do its thing. &nbsp;Somehow, it’s still alive.

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